This one is for the Chocolate lovers! Epic Vegan Rocky Road that is incredibly easy to make and also gluten free, dairy free and refined sugar free.
I have made a healthy Christmas twist to this recipe by adding cranberries. It’s such a perfect free-from Christmas dessert or snack to share with family and friends.
You’re going to absolutely love these Rocky Roads, they’re:
- Simple
- Fun
- Healthier
- Perfectly sweet
- Versatile
- Gluten free, Vegan & refined sugar free
All you need to make them are these simple ingredients you can get from most supermarkets.
This recipe is so versatile, here are a few options you can change:
– Swap the nuts for ones you already have or prefer
– Swap the cranberries for dates, apricots or raisins
This homemade vegan and refined sugar free chocolate sauce is so simple to make, all you need to do is add the ingredients to a blender until smooth.
You can also use this sauce in so many ways, so get creative!
If you have missed fruit and nut chocolate since being dairy free or vegan then this recipe is just for you!
Perfectly sweet, crunchy and full of flavour.
It’s so much fun to make, if you have kids you MUST get them to make this for you. They will absolutely love making it
If you try this Epic Vegan Rocky Road let me know!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!
I can’t wait to hear what you think!
Epic Vegan Rocky Road
Ingredients
- 70 g pecans
- 70 g almonds
- 50 g pistachios (unsalted)
- 50 g dried cranberries
- 40 g cacao powder (roughly 1/2 cup)
- 3 tbsp maple syrup
- 2 tbsp almond milk
- 200 g coconut oil melted
Instructions
- Firstly add all the nuts to a pan and lightly toast for 5 minutes
- Meanwhile make the chocolate sauce by adding the melted coconut oil, cacao powder, almond milk and maple syrup to a cup blender and blend until smooth (30 seconds)
- Line a small baking tray (9x6") with baking paper and place in half the nuts and cranberries. Pour over the chocolate sauce then top the rest of the nuts and cranberries on top
- Place flat in the freezer for 15-20 minutes. Remove and slice into squares or bars
Notes
Fancy more chocolate recipes? Try my 3 ingredient Chocolate Truffles
Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration.
7 comments
Wow, wow, wow. I finally made this today. It is fabulous. My only comment is that my chocolate sauce was so thick I had to add some of the still hot nuts to melt the sauce to enable me to pour it over the rest of the nuts. But it tastes fantastic
Hey Catherine, sorry about that! I assume it’s down to different branded products making it so thick! Potentially the milk, I use quite a thin almond milk (Rude Health) so thicker plant-based milks might make the mix thicker. I would just add more milk in that case to thin it out 🙂
Can’t taste difference between this vegan recipe and traditional RR! It’s amazing.
Would like to see approx calorie count shown on recipes tho.
Yay glad you enjoyed them Rich 🙂 I understand, but I don’t count calories as it’s not an important factor to me so my website follows suit on that and it won’t change unfortunately.
Can you help us American chaps convert measurements to cups, tablespoons, etc?
Hey Cindy, I will only be doing that myself by googling 🙂